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<Recipe recipeId="56654" locale="en">
<RecipeHeader>
<RecipeTitle>Whipped Cream</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
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<IngredientText>Pour cold whipping cream into a chilled bowl. Attach bowl and Wire Whip. To avoid splashing, gradually turn to designated speed and whip to the desired stage.</IngredientText>
</IngredientList>
<RecipeText>1/4-3/4 cup, gradually to 10
1 or more, gradually to 8

Watch the cream closely during your whipping. There are just a few seconds between whipping stages. Look for these characteristics:

Begins to Thicken
Cream is thick and custard-like.

Holds its Shape
Cream forms soft peaks when Wire Whip is removed. Can be folded into other ingredients when making desserts and sauces.

Stiff
Cream stands in stiff, sharp peaks when Wire Whip is removed. Use for topping on cakes or desserts, or filling for cream puffs.
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